Crème De Citron Bleue Recipe
Topped with blue berries and drizzle with lemon lavender curd
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Ingredients
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Crème de Citron
Lemon Lavender Curd
Toppings
Method
Crème de Citron Preparation
- 1
Prepare Lemon Zest and Juice
Zest the lemons and then juice them, measuring out 1/2 cup of lemon juice for the recipe.
- 2
Whisk Egg Yolks and Sugar
In a medium saucepan, whisk together the egg yolks and granulated sugar until well combined.
- 3
Combine Ingredients
Add the lemon juice and zest to the egg mixture, and stir to combine.
- 4
Cook on Low Heat
Place the saucepan over low heat and cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
- 5
Add Butter
Remove from heat and whisk in the unsalted butter until fully melted and combined.
- 6
Cool and Whip Cream
Let the mixture cool, then fold in the heavy cream until smooth.
Lemon Lavender Curd Preparation
- 7
Prepare Lemon Zest and Juice
Zest the lemons and then juice them, measuring out 1/4 cup of lemon juice for the curd.
- 8
Infuse Lavender
In a small saucepan, combine the lemon juice, sugar, and dried lavender. Let it heat over low for 5 minutes to infuse.
- 9
- 10
- 11
Thicken Curd
Cook over low heat, stirring constantly until thickened. Remove from heat and whisk in unsalted butter.
Assembly
- 12
Layer Crème de Citron
Spoon the crème de citron into serving dishes, filling them about 3/4 full.
- 13
Drizzle with Lemon Lavender Curd
Top each serving with a generous drizzle of lemon lavender curd.
- 14
Add Blueberries
Garnish with fresh blueberries on top of the curd.
- 15
Serve
Serve immediately or chill in the refrigerator until ready to serve.